# Nitrites (E 249–250) Nitrites on konserveerivad ained, mida kasutatakse peamiselt lihatoitudes nagu vorst, sink ja pekk bakterite kasvamise peatamiseks ja toidu säilivuse pikendamiseks. Need ained annavad lihatoitudele ka iseloomulikku roosat värvi ja hea maitse. Nitrites on osaliselt looduslikul päritolul, kuid toidusse lisatavad versioonid on tavaliselt sünteetiliselt toodetud, et tagada range ohutus ja doseerimise kontrolli.
Vaata EK portaalisKasutustingimused
only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: until 9 October 2025
Märkus Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: until 9 October 2025
Märkus The maximum amount that may be added during the manufacturing expressed as NO2 ion.
(EU) No 2017/0839
only lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, tatar wołowy (danie tatarskie) and golonka peklowana Period of application: until 9 October 2025
Märkus Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>
(EU) No 1129/2011
Period of application: until 9 October 2025
Märkus The maximum amount that may be added during the manufacturing expressed as NO2 ion.
(EU) No 2017/0839
Period of application: until 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion.’;
(EU) No 2015/0647
Period of application: until 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion.’;
(EU) No 1129/2011
only sterilised meat products (Fo > 3,00) Period of application: until 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 45 mg/kg expressed as NO2 ion.’;
(EU) No 2017/0839
except sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025’
Märkus Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
except sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025’
Märkus The maximum amount that may be added during the manufacturing expressed as NO2 ion.
(EU) No 1129/2011
only sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025
Märkus Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>
(EU) No 2015/0647
except sterilised meat products (Fo > 3,00) Period of application: from 9 October 2025’
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 25 mg/kg expressed as NO2 ion.’;
(EU) No 438/2013
only bacon, filet de bacon and similar products: Immersion cured for 4 to 5 days at 5 to 7 °C, matured for typically 24 to 40 hours at 22 °C, possibly smoked for 24 hrs at 20 to 25 °C and stored for 3 to 6 weeks at 12 to 14 °C Period of application: from 9 October 2025
Märkus Maximum residual amount, residue level at the end of the production process, expressed as NaNO<sub>2 </sub>or NaNO<sub>3</sub>
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: until 9 October 2025
Märkus Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>
(EU) No 2017/0839
only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: until 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.
(EU) No 438/2013
only Rohschinken, nassgepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 2 days/kg followed by stabilisation/maturation Period of application: until 9 October 2025
Märkus Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>
(EU) No 1129/2011
only cured tongue: Immersion cured for at least 4 days and pre-cooked Period of application: until 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.
(EU) No 2015/0647
only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: until 9 October 2025
Märkus Maximum residual amount, residue level at the end of the production process, expressed as NaNO<sub>2 </sub>or NaNO<sub>3</sub>
(EU) No 1129/2011
only dry cured bacon and similar products: Dry curing followed by maturation for at least 4 days Period of application: from 9 October 2025
Märkus Maximum residual amount, residue level at the end of the production process, expressed as NaNO<sub>2 </sub>or NaNO<sub>3</sub>
(EU) No 2017/0839
only Rohschinken, trockengepökelt and similar products: Curing time depending on the shape and weight of meat pieces for approximately 10 to 14 days followed by stabilisation/ maturation Period of application: until 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product expressed as NO2 ion.
(EU) No 438/2013
only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: until 9 October 2025
Märkus Maximum residual amount, residue level at the end of the production process, expressed as NaNO<sub>2 </sub>or NaNO<sub>3</sub>
(EU) No 2015/0647
only jamón curado, paleta curada, lomo embuchado y cecina and similar products: Dry curing with a stabilisation period of at least 10 days and a maturation period of more than 45 days Period of application: from 9 October 2025
Märkus Maximum residual amount, residue level at the end of the production process, expressed as NaNO<sub>2 </sub>or NaNO<sub>3</sub>
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
only jellied veal and brisket: Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours Period of application: until 9 October 2025
Märkus Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
only traditionally cured products Period of application: from 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.
(EU) No 438/2013
only vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunajská klobása, paprikáš and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three- stage fermentation process followed by smoking Period of application: until 9 October 2025
Märkus Maximum residual amount, residue level at the end of the production process, expressed as NaNO<sub>2 </sub>or NaNO<sub>3</sub>
(EU) No 1129/2011
only Mettwurst, Teewurst and similar products: Spreadable, soft, short-ripened raw sausages Period of application: from 9 October 2025
Märkus Maximum amount that may be added during the manufacturing, expressed as NaNO<sub>2</sub> or NaNO<sub>3</sub>
(EU) No 2015/0647
only Mettwurst, Teewurst and similar products: Spreadable, soft, short-ripened raw sausages Period of application: from 9 October 2025
Märkus The maximum residual amount from all sources for the product ready for marketing throughout the shelf-life of the product shall not exceed 50 mg/kg expressed as NO2 ion.
(EU) No 2017/0839
Identifikaatorid
Seadusandlus
COMMISSION REGULATION (EU) 2023/2108 of 6 October 2023 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council and the Annex to Commission Regulation (EU) No 231/2012 as regards food additives nitrites (E 249-250) and nitrates (E 251-252)
OJ L series, 09/10/2023 p.
(EU) No 2017/0839
OJ 125, 08/05/2017 p.7
Kohaldatav: 2017-05-28
(EU) No 1129/2011
OJ L295, 12/11/2011 p.1
Kohaldatav: 2013-06-01
(EU) No 2015/0647
OJ 107, 25/04/2015 p.1
Kohaldatav: 2015-05-15
(EU) No 438/2013
OJ L129, 14/05/2013 p.28
Kohaldatav: 2013-06-03